Course Overview

About This Course

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Where You Can Study

Available Locations

Sydney

Level 1 51-53 Murray St, PYRMONT, NSW 2009

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Eligibility

Entry Requirements

General Requirements

Academic Requirement: Applicants should have successfully completed Year 12 (or equivalent).
Age Requirement: Students must be a minimum age of 18 years or above at the time of course commencement.
English Language Requirement: Applicants must meet one of the following:
- IELTS (Academic) overall score of 6.0; or
- TOEFL IBT 60; or
- Cambridge English Advanced (CAE) 169; or
- PTE Academic 46 or equivalent.
Alternative English Evidence: English language competence can also be demonstrated through:
- Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland.
- Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
- Successfully completed in Australia in English the Senior Secondary Certificate of Education.
- Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
Pre-Training Review: All learners will undertake pre-training review to determine suitability for the course and student needs.
Language Literacy and Numeracy (LLN): All students will be required to complete an LLN assessment prior to the commencement of the course.
Hardware/Software Requirements: All participants are expected to have access to a laptop or computer with internet and Microsoft Office suite.
DHA Requirement: Applicants must also provide documentation according to Department of Home Affairs requirements.
Prerequisite (Training Package): Entry to this qualification is limited to those who have completed a Diploma or Advanced Diploma from the BSB Training Package (current or superseded equivalent versions), or have two years equivalent full-time relevant workplace experience in an operational or leadership role in an enterprise.
Target Group: International students only.

Career & Study Pathways

Where this takes you

Career Opportunities

Potential employment options are as a commercial cook in a range of settings. Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units25 units

SITHCCC023

Use food preparation equipment

SITHCCC027

Prepare dishes using basic methods of cookery

SITHCCC028

Prepare appetisers and salads

SITHCCC029

Prepare stocks, sauces and soups

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031

Prepare vegetarian and vegan dishes

SITHCCC035

Prepare poultry dishes

SITHCCC036

Prepare meat dishes

SITHCCC037

Prepare seafood dishes

SITHCCC041

Produce cakes, pastries and breads

SITHCCC042

Prepare food to meet special dietary requirements

SITHCCC043

Work effectively as a cook

SITHKOP009

Clean kitchen premises and equipment

SITHKOP010

Plan and cost recipes

SITHPAT016

Produce desserts

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXHRM007

Coach others in job skills

SITXINV006

Receive, store and maintain stock

SITXWHS005

Participate in safe work practices

SITHCCC026

Package prepared foodstuffs

Elective unit

SITHCCC040

Prepare and serve cheese

Elective unit

SITHCCC038

Produce and serve food for buffets

Elective unit

HLTAID011

Provide First Aid

Elective unit

SITXWHS006

Identify hazards, assess and control safety risks

Elective unit

Common Questions

Frequently Asked Questions

Where is the Certificate III in Commercial Cookery delivered?

The course is delivered face to face at two campuses: Parkville, Melbourne and Pyrmont, Sydney. Practical face to face training is provided in a commercial training kitchen.

How long does the Certificate III in Commercial Cookery take to complete?

The course duration is 52 weeks in total, comprising 40 weeks of training and assessment spread across 4 terms of 10 weeks each, plus 12 weeks of holidays.

Is there a work placement component in this course?

Yes, a key requirement of this course is the completion of work experience at one of the quality commercial training kitchens partnered with ZOI Education. The premium Work Placement program helps students to graduate work-ready and highly regarded in the Cookery industry.

What English language score do I need to enrol in this course?

To enter this qualification, applicants must meet one of the following English Language Requirements: IELTS (Academic) overall score of 6.0; TOEFL IBT 60; Cambridge English Advanced (CAE) 169; or PTE Academic 46 or equivalent. Alternative evidence such as five years of study in English in an approved country or completion of a recognised ELICOS program may also be accepted.

What further study pathways are available after completing this qualification?

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management.

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

Our team will guide you on exactly which documents to prepare and submit.

Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $50,000 to $60,000 per year

Early Career (2-5 years)AUD $60,000 to $75,000 per year

Mid-Level (5-10 years)AUD $75,000 to $95,000 per year

Career Paths

Commis ChefDemi Chef de PartieChef de PartieSous ChefHead Chef

Key Skills

Food preparation techniques (cutting, slicing, filleting, portioning, marinating)Cooking methods (roasting, grilling, braising, steaming, sautéing, poaching)Preparation of stocks, sauces, soups, and appetisersMeat, poultry, and seafood cookeryPastry, bread, cake, and dessert production

Full Course Overview

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Certificate III in Commercial Cookery

About This Course

Available Locations

Entry Requirements

Where this takes you

Accreditation & Migration

Units of Competency

Frequently Asked Questions

How to Apply

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